Food

Easy Chicken Stock

Every good soup begins with a good stock: chicken, beef, vegetable or fish.

Soups are wonderful, versatile and personal. They can be simple and elegant, hearty and rustic, and most of all adaptable. Every good soup begins with a good stock: chicken, beef, vegetable or fish. Whether homemade or store bought, it provides the base for the layers of ingredients that go into creating your soup. A good chicken stock is simple to make—it only requires time. It’s a good winter’s-day project, as it doesn’t require a lot of attention once it gets going; it really just needs time to simmer and bubble away, creating a beautiful and flavourful start for your next soup.  

Makes 3 litres 

Ingredients

1 lb chicken bones or 2 chicken legs
2 onions
1 carrot
1 celery stalk
3 to 4 cloves garlic
2 to 3 bay leaves
Parsley stems

Method

Chicken Stock, Harrowsmith Mag
  1. Place chicken bones in a 4-litre pot and cover with cold water.
  2. Bring to a boil over medium-high, lower heat and simmer for 30 to 40 minutes, skimming scum and fat as necessary.
  3. Add everything else diced and herbs and simmer for another 2 to 3 hours.
  4. Strain through a fine strainer/sieve into a clean glass container.
  5. Cool, stirring frequently, then refrigerate.

The stock can stored in a freezer for up to 6 months.

Enjoy! 🙂

Chicken Stock, Harrowsmith Mag
Chicken Stock, Harrowsmith Mag